A recent gift of cucumbers led to this...I did this before my recent canning gifts but I've been doing this for years so I thought I'd share...
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| Ingredients for Refrigerator Pickles |
Slice up some cucumbers (Kirby cukes are best, they retain their crunchiest the longest), a few springs of dill, and some garlic pieces...
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| No Cook Refrigerator Pickles |
Put them all into a jar, along with some salt, red pepper flakes and a few onion slices in this particular batch...
Fill it up with a mixture of vinegar and water. I use about 2/3 vinegar to 1/3 water but really, you can use all vinegar if you'd like...
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| Fridge Pickles |
Put the lid on and put it in the fridge.
Every couple of days I turn the bottle upside down and then back upright, just to mix things up a bit...
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| Easy Refrigerator Dill Pickles |
After a couple of days, you have quick dill pickles. No canning, no boiling, no cooking. My Grandmother used to do this all the time when I spent Summers with them. Sometimes she'd use a couple tablespoons of sugar dissolved in the vinegar to make them sweeter, sometimes no ornions , and a few times she threw in other herbs and seasonings. It's really just whatever taste you like.
They'll keep for a couple weeks in the fridge, though they will get softer the longer you leave them. Of course, ours never last that long...
Enjoy!
Add 1/8 tsp. of alum per qt., boil the liquid and pour over the cukes and they'll stay crunchy in the fridge for 2 or more years. That is for large batches. (3qts. vinegar, 1 qt. water and 1 cup canning salt, bring to a boil and pour over cukes.) See my post about five posts back.
ReplyDeleteWow, thanks for that tip. I will have to go check out your post, thanks!!!
DeleteMy aunt told me about using left-over pickle juice from store bought pickles.
ReplyDelete"re-cycle" the pickle juice with fresh or blanched veggies - cucumber slices, cauliflower, carrots, etc. This would be a refrigerated pickle, not a canned one.
Some people also use the juice to pickle hard-boiled eggs.
reusing the pickle brine, you can "clone" your favorite brand of pickles at the cost of around 75 cents a jar.
For one jar of pickles. You'll need:
1 ''used" jar of pickles with brine reserved
1 Tbsp white distilled vinegar
1 Tbsp table or kosher salt
1 cucumber
2 cloves garlic (optional)
video https://www.youtube.com/watch?v=ZeFGg1eH8iI
ways to use left-over pickle juice http://www.thekitchn.com/6-ways-to-use-leftover-pickle-juice-tips-from-the-kitchn-204470
Well now that's pretty ingenious! Thanks!!
DeleteI have done something similar, but it is because I don't eat cucumbers. This is to preserve cucumbers for someone else to eat. They do look pretty.
ReplyDeleteThank you and hey, you are a great person for doing that work for someone else. Made with love!
DeleteIf I am given cucumbers or even one, I hate to waste food, so I put it in vinegar to share. Exbf will eat a couple with a salad or just on his plate. It helps to round out the look of a meal I prepare...lol.
DeleteMight give this a go tomorrow I have a bit of a cucumber glut at the moment thank you
ReplyDeleteHa, thanks, I wish we had a cucumber glut but that's on my list for next years garden! :-) They are super easy, slice as thick/thin as you want (even spears), vinegar, seasonings, hot, sweet, whatever. Enjoy!
DeleteI keep two ice cream tubs of these going...by the time one is eaten the next is ready. We've had a good crop this year.
ReplyDeleteThese are beautiful.
Awesome! We had a jar handy and only a few cukes, I'll have to look for larger containers when we have lots of cucumbers next year. Thanks!
DeleteThis looks sooo good and easy!
ReplyDeleteIt's very good and super easy. The only important thing is vinegar, everything else is up to your taste buds, ha.
DeleteYum! I love pretty much all pickles. Except the commercial recipes made with Splenda. Those are nasty. But homemade pickles? Those are the best! :)
ReplyDeleteThey have pickles with Splenda? Yuck. I can't wait to actually can some. Thanks!
DeleteThey do are are seriously disgusting. I have made homemade refrigerator pickles using Equal or Splenda and they are great. I think the heat compromises the flavor when using the artificial sweeteners. Trust me (as 20+ yr chemist), you don't want to know what components those break down to. If I water bath can pickles, I will use honey or reduce the amount of sugar. To me it is worth the extra calories or increased sugar versus gross taste or ingesting less than desirable chemicals.
Delete1st Man,
ReplyDeleteOkay now I'm craving homemade pickles....you would think I was pregnant?? NOT!!!! It's because of your post :-)
LOL, that really made me laugh!!! Get you some pickles girl!!!
DeleteGosh, what could be simpler than that! I've been canning pickles and the smell is heavenly. Gotta love those pickles.
ReplyDeleteI remember my Grandmother canning pickles and I do vaguely remember the smell. I can't wait to do that myself. Now I need to find a good recipe.
DeleteI love refrigerator pickles - they have so much more crunch and fresh flavour than regular pickles. I generally make a couple of batches to last us until the end of the year, at which point we switch to regular pickles.
ReplyDeleteThey are delicious, that's for sure! Speaking of, we're out I need to make more, ha.
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